- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 donuts
Ingredients
- ½ cup cubed cooked beets (90g)
- 1 large egg
- ¼ cup maple syrup
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 1 cup blanched pumpkin flour (90g)
- ⅓ cup tapioca starch (41g)
- 1 Tbsp cacao powder
- 1 tsp baking powder
- ¼ tsp salt
Chocolate Glaze
- ¼ cup dark chocolate chips
- 1 tsp coconut oil
- 1 Tbsp almond butter
Instructions
- Preheat your oven to 350 degrees F
- Make the batter by combining the cooked beets, egg, maple syrup, avocado oil and vanilla in a food processor. Blend until the beets are pureed, stopping here and there to scrape the sides if necessary.
- Add in the almond flour, tapioca starch, cacao powder, baking powder and salt. Blend again until the batter reaches a smooth consistency
- Pour the donut batter into a silicone donut pan. Fill each slot nearly to the top, making six donuts
- Place the donuts in your preheated oven and bake at 350 degrees for 20 minutes
- After baking, remove the donuts from the oven and cool for 10 minutes in the baking pan before transferring them to a wire cooling rack
- For the glaze, melt the chocolate and coconut oil. (I melted them on the stovetop, over low heat.) Once melted, mix in the almond butter
- Dip each donut into the glaze, then place on a wire cooling rack or parchment-lined baking pan
- Place the donuts in the fridge or freezer to set the glaze
- Store the donuts in an airtight container in the fridge and enjoy within one week
